Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.

Combine water, cubed margarine, and honey in a saucepan over low heat until the margarine melts. Add pumpkin puree and pumpkin pie spice, whisking until smooth.

In a separate bowl, whisk together eggs and vanilla extract, then fold into the warm dough until fully incorporated.

Transfer the dough into a piping bag fitted with a star nozzle and pipe onto the prepared baking dish in lengths of 2 to 7 inches.

Bake for 18-20 minutes until golden-brown and slightly crisp.

Prepare a cinnamon sugar coating. Roll the churros in this mixture while warm.